Venison Steak with Peppers and Onions

Recipe View In a medium bowl, whisk together beef broth, dry sherry, soy sauce, salt, and white pepper. (5 minutes)

Recipe View In a separate bowl, season venison strips with sugar-based curing mixture and steak seasoning. Then, transfer the seasoned venison to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld. (5 minutes)

Recipe View Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Using tongs or a slotted spoon, carefully transfer the marinated venison to the hot skillet, reserving the marinade. (2 minutes)

Recipe View Cook and stir the venison until it is browned on all sides and cooked through. This should take approximately 3 to 5 minutes, depending on the thickness of the strips. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning. Once cooked, remove the venison from the skillet and set aside in a clean bowl. (5 minutes)

Recipe View Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced onion and bell pepper strips. Cook and stir until the vegetables begin to soften and become slightly tender, about 3 to 5 minutes. (5 minutes)

Recipe View Return the cooked venison to the skillet with the vegetables. (1 minute)

Recipe View In a small bowl, dissolve the cornstarch in 2 tablespoons of the reserved marinade to create a slurry. (2 minutes)

Recipe View Pour the remaining marinade into the skillet with the venison and vegetables. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and cook for 1 minute. (3 minutes)

Recipe View Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 1 to 2 minutes. (2 minutes)

Recipe View Stir the venison and vegetables to ensure they are evenly coated with the thickened sauce. Transfer the venison steak with peppers and onions to a serving dish. Serve hot over steamed rice or noodles. (2 minutes)